Home Made Boilies Every season, I test various new boilie flavors and mixes, ever improving their efficiency at catching big carp in good numbers. Using my base mix, it’s as simple as dreaming up a new flavor, picking up some spices and giving it a try. Here are some recipes I’ve tested over the past few years, they have all performed well, some better than others at given times, based mainly on water clarity. Important to note that dry flavorings seem to hold scent and flavor a lot better than liquids. I prefer not to overdo liquid scents, as I feel that they may well end up deterring the carp as opposed to attracting them. That being said, they can be very efficient used in smaller doses. The spices / flavors I use will also impart color to your boilies, so there is no need to add food coloring. As I prepare boilies in my kitchen, I’ve limited myself to using “kitchen friendly “ ingredients, to avoid undesirable smells leading to being banned from my kitchen. As such, I have not messed around with any fish, krill, shrimp or blood scents. Note that some fishmeals on oils may be illegal to use in Quebec, due to the prohibition against using parts or derivatives of non native fish species. Check with your local ministry of natural resources wildlife department before if you need more information. I plan to add new boilie recipes as get around to creating and testing them. I encourage you to tweak the recipes to your liking, test small amounts at a time to make sure they are still rolling properly. Recipes are based on 5 cups of base mix. For dry flavors, combine base mix and flavors into a large Tupperware or Ziplock bag. Be sure to seal properly, and shake up mixture until it’s properly mixed. Once mixed, follow general boilie making instruction listed below. Vanilla cream / Hazelnut cream boilies (yellow): Vanilla cream: Add 2/3 cup of Nestle French vanilla coffee creamer to 5 cups Freshwater Phil plain base mix. Hazelnut cream: Add 2/3 cup of Nestle hazelnut coffee creamer to 5 cups Freshwater Phil plain base mix. Vanilla/Hazelnut cream: Add 1/3 cup of Nestle hazelnut coffee creamer + 1/3 cup of Nestle French vanilla coffee creamer to 5 cups Freshwater Phil plain base mix. Garlic / cayenne boilies (dark orange/red): Add 2 tablespoons garlic powder and 3 tablespoons cayenne pepper to 5 cups Freshwater Phil plain base mix. To make them XXX hot, add some habanero pepper sauce to the beaten egg mixture. Chocolate / Cinnamon boilies (light/dark brown): Add 2 tablespoons pure cocoa powder and 2 tablespoons ground cinnamon to 5 cups Freshwater Phil plain base mix. Increase cocoa powder if darker color is desired. Steak spice boilies (black spotted yellow): Add 4 tablespoons Club House Montreal steak spice to 5 cups Freshwater Phil plain base mix. Extra fine ground black pepper is optional. Curry / ginger boilies (dark yellow): Add 2 tablespoons curry powder and 2 tablespoons ginger to 5 cups Freshwater Phil plain base mix. Liquid flavors, scents and colors: Though I don’t use these often, I have messed around with some kitchen friendly scents and flavors, some yielded good results. In addition to tons of specialized carp flavors you can find online, you can also use extracts found in your local grocery store. I’ve have some good success with maple extract, as well as banana, to a lesser extent. Many other flavors I haven’t tried, I’m quite sure most will work well. Food coloring is an additional option, make the boilies more attractive under some conditions, as well as color coding your boilies so you know what flavors they are. As I typically stick to natural / dry ingredients, I have no use for food coloring. However, if you use liquid flavors, you may find that your boilies will all turn out pale yellow, so you may want to add a few drops of color to the beaten egg mixture. Follow my simple 12 step program to making perfect boilies: 1) Beat large eggs in a bowl. Use approximately 1 extra large egg per cup of base mix. 2) Add about 1/4 - 1/2 teaspoon of cooking oil per egg and beat into mixed egg. 3) Mix in about half the base mix used in your recipe. Beat until texture is similar to thick porridge. 4) Let mixture sit for 5 minutes, giving time for the ingredients to set. 5) Add about half of the remaining base mix in your recipe to mixture, knead into dough. 6) Keep adding remaining base mix in small portions, kneading the dough into a homogeneous mixture between each portion. 7) Finished dough should have the texture of soft play dough (not sticky). 8) Roll dough into boilies by hand, or using rolling tables. My preferred sizes are 12 MM and 16 MM. 9) Place boilies in strainer, and put into boiling water for about 3 minutes. 10) Remove boilies from boiling water, and place on dry towel. Be sure to separate any boilies that are stuck together. 11) Once cool, place boilies on trays or large plates to dry. Shake them every few hours, let dry for 1.5 - 2 days. 12) Place boilies in air tight containers or ziplock bags and freeze until use. Following this recipe, each cup of base mix should yield approximately 150 grams of dry boilies. A 5 lb pail of base mix should yield approximately 6.5 lbs of dry boilies. Notes on using you own flavors: a) Dry flavors should be added to plain base mix (non flavored) before mixing into eggs. Be sure to shake the mixture well before using, test with small quantities of dry flavors to ensure that the dough rolls properly. b) Liquid flavours, scents, and colors should be mixed into the eggs before mixing in the plain base mix (non flavored).
Posted on: Fri, 28 Nov 2014 10:45:14 +0000
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